Sesame Soy Chicken With Ginger-Scallion Noodles

Steps

1. 1

   At least 2 hours before serving, cut several slits into the chicken thighs without cutting all the way through. If using deboned skin-on thighs, cut the slits into the meaty underside.

   Start 2-hour timer
2. 2

   Place the chicken in a bowl. Add the soy sauce, 1 teaspoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, minced garlic, toasted sesame oil, and the Shaoxing wine or dry sherry if using.

3. 3

   Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours.

   Start 2-hour timer
4. 4

   To make the ginger-scallion sauce, combine the sliced scallions, minced ginger, 1 teaspoon kosher salt, and 1/2 teaspoon sugar in a small heat-safe bowl.

5. 5

   Mix the scallion-ginger mixture thoroughly to release some of its liquid, then let it stand for at least 5 minutes.

   Start 5-minute timer
6. 6

   Add the 1/2 cup vegetable oil to a small saucepan and heat it until an instant-read thermometer registers 325°F (160 °C).

7. 7

   Carefully pour the hot oil over the ginger-scallion mixture. It will sizzle immediately.

8. 8

   Add the fish sauce if using, stir the sauce, and let it cool. The sauce may be refrigerated in an airtight container for up to 1 week.

9. 9

   When ready to serve, bring a large pot of water to a boil.

10. 10

    Add 1 tablespoon of the divided vegetable oil to a large 12-inch nonstick or well-seasoned cast-iron skillet and heat over medium-high.

11. 11

    Sear the marinated chicken thighs until beautifully browned, about 5 minutes per side. Confirm that the thickest part reaches at least 165°F (74 °C) on an instant-read thermometer.

    Start 5-minute timer
12. 12

    Remove the cooked chicken from the heat and transfer it to a plate.

13. 13

    Cook the ramen bricks in the boiling water according to the package directions, then drain as directed.

14. 14

    Divide the cooked noodles among four bowls. Add a generous tablespoon of ginger-scallion sauce and its flavored oil to each portion, and toss to combine.

15. 15

    Slice each chicken thigh into strips and arrange the strips over the bowls of noodles.

16. 16

    Spoon additional ginger-scallion sauce over the chicken.

17. 17

    Using the same skillet, add the remaining 1 tablespoon vegetable oil to the chicken drippings and fry the four eggs sunny-side up.

18. 18

    Lightly season the eggs with salt and pepper.

19. 19

    Drape one fried egg over each bowl and add chile oil or chile crisp if desired. Break the yolk over the noodles, chicken, and sauce before eating.